|270 g||flour — self-raising|
|5 ml||Robertson's baking powder|
|5 ml||mustard — powder|
|1 ml||cayenne pepper|
|1 ml||dried thyme|
|250 ml||biltong — grated|
|125 g||butter — cold, cut into cubes|
|200 ml||biltong — grated|
|30 ml||fresh chives — chopped|
|50 ml||mature cheddar cheese — grated|
|30 ml||parmesan cheese — grated|
|30 ml||blue cheese — crumbled|
|1||eggs — large|
Preheat oven to 220°C.
Sift flour, baking powder and mustard powder into a mixing bowl. Stir in the cayenne pepper, thyme and biltong.
Rub in the butter until the mixture resembles fine breadcrumbs. Gradually stir in enough cold water to make a stiff dough. Roll out the dough on a lightly floured surface until it is approximately 2.5cm thick and transfer to a 36 x 26 x 5cm baking tin.
Mix together all the topping ingredients except the egg and set aside. Whisk the egg with a little water and brush the dough. Sprinkle the topping evenly over the prepared dough. Bake in a preheated oven for 15 minutes, then allow to cool. Cut into small squares and serve.